Material :
Stingray 250 gr
2 large red peppers (cut into pieces)
3/4 tablespoon granulated sugar
1 teaspoon salt
coconut milk 500 ml
oil to saute 3 tablespoons
galangal 2 cm (crushed)
3 bay leaves
flavoring 1/2 teaspoon
Ground spices :
coriander 3/4 teaspoon
candlenut 3 grains
terasi bakar 1 teaspoon
3 large red chili
garlic 4 cloves
onion 7 grains
How To Make Fingerprint Santan:
Stir fry the spices together with bay leaves and galangal, stirring until wilted
Pour coconut milk into the spices and wait until boiling while stirring
Enter the stingray that has been cut and wait until the gravy shrinks
Add salt, sugar, red chili sauce and flavorings, stir well and wait until cooked